Water continuous food product with cooling flavour

ABSTRACT

Acidified water continuous food product that comprises a cooling agent such as menthol.

FIELD OF THE INVENTION

The invention relates to a water continuous spreadable acidified foodproduct suitable for use as a table spread which spread comprises acooling flavour.

BACKGROUND TO THE INVENTION

Table spreads are in many cultures used as an underlayer on bread ortoast on which other products such as cheese, jam, peanut butter, saladcan be applied. Traditionally butter was the main table spread, followedby margarine.

Examples of margarine type products are disclosed in WO-A-99/49738. Bothbutter and margarine compositions are fat continuous products leaving astrong fatty impression after consumption. More recently, watercontinuous spreads have been described in WO-A-97/08956 andWO-A-97/04660 which disclose a creamy, cultured dairy based watercontinuous spread comprising less than 35% fat, up to 4.5% milk protein,gelatin or a gelatin replacer, the spread having a pH value between 4.6and 5.2, and the spread having a butter-like mouthfeel, texture andtaste.

For such water continuous products it is an object of the currentinvention to provide products that show a cool/fresh impression uponconsumption. It is a further object of the invention that the resultingproducts are not significantly influenced with respect to other taste orflavour attributes than the ones related to cooling and freshness.

SUMMARY OF THE INVENTION

It has surprisingly been found that water continuous, acidified foodproducts that comprise a relatively low amount of fat in combinationwith a cooling flavour, show a fresh, cool taste impression.

Therefore the invention relates to a spreadable food product comprisinga dispersed oil phase and a continuous aqueous phase said productcomprising from 10 to 40 wt % fat and from 0.05 to wt % protein, saidfood product having a pH value from 3.7 to 5.5, wherein the food productcomprises from 0.001 to 1 wt % of a cooling flavour.

In a further aspect the invention relates to a process for thepreparation of these products.

DETAILED DESCRIPTION OF THE INVENTION

It is an advantage of the products according to the current inventionthat they show a cooling, tingling and fresh impression in taste andflavour while other taste and flavour attributes are not stronglyinfluenced by the presence of the cooling flavour unless very highlevels of cooling flavour are used. This is contrary to our experiencewith fat continuous products for which added cooling flavours influencethe fruity flavour and salty taste impression of the products. Saidinfluence, which is considered negative by many consumers, is undesiredand surprisingly absent in the products of the selected compositionaccording to the invention.

The effect of the cooling flavour on sensory parameters is determined bya panel trained in describing products in terms of sensory parameters.The panel is trained both in tasting of the products and in giving anobjective description of their taste/flavour impression of the products.The panel members are able to objectively describe the isolated tasteand flavour attributes of food products.

The invention relates to food products that are spreadable. Spreadableis defined as being easily spread with a knife on a substrate such asbread, without tearing the bread at the ambient temperature of theproduct during spreading. The products preferably are characterised by aStevens hardness value hardness at 10° C. of 50-500 g and of 50-250 g at20° C. The method to determine Stevens hardness is described in theexamples. Preferred products show a Stevens hardness of from 75 to 500g, preferably 100 to 500 g at 5° C. and from 30 to 250, preferably 50 to250 g at 20° C.

In the context of the invention spreadable products encompass spoonableproducts with a texture such as those disclosed in EP-A-540087.

In the description and claims where weight % is used this is weight % ontotal product weight unless otherwise is indicated.

In the description and claims the terms “oil” and “fat” are usedinterchangeably.

One advantage of the products according to the invention is that they onthe one hand have a rich, creamy mouthfeel and taste with a balancedflavour and limited salty taste and on the other hand they leave animpression which is a mixture of refreshment/tingling mouthfeel andcooling. This effect was found to last surprisingly long.

The use of these products as a table spread in daily use ensures thatthe consumer has a pleasant, cool and refreshed mouth feel afterconsumption for example during lunch or breakfast.

The long lasting, cooling, tingling mouthfeel is believed to be due tothe combination of an acidic pH, a fat content from 10 to 40 wt % and adefined amount of cooling flavour between from 0.001 to 1 wt %.

Cooling flavours are well known compounds in the art of flavour andtaste. Cooling flavours are for example disclosed in U.S. Pat. No.5,843,466 which suggests that coolant compositions such as N-substitutedp menthane carboxamide can be used in dairy products in an amount of0.001 to 1 wt %.

Cooling flavours are also disclosed in EP-A-1,040,765 and U.S. Pat. No.4,136,163; which are incorporated by reference.

For the current products, the cooling flavour is preferably selectedfrom the group of menthol, N substituted-p-menthane carboxamide, ketal,N,N-dimethyl2-ethylbutanamide, N,N-diethyl 2,2 dimethyl propanamide,2,3-p-menthanediol, 3-(1-menthoxy) propane-1,2-diol, cubebol, monomenthylsuccinate, menthyl glutarate, derivatives or combinationsthereof.

In a more preferred embodiment, the cooling flavour is menthol, aderivative thereof such as Menthol-1, menthyl glutarate orN-substituted-p-menthane carboxamide or a combination thereof. Even morepreferred the cooling flavour is a combination of menthol andN-substituted-p-menthane carboxamide.

Examples of the preferred cooling flavours are Cooler II aroma code13.62.0316 ex IFF (menthyl glutarate) and cooling flavour liquid code17.80.3732 ex IFF (Menthol-1) and WS-3 ex Givaudan.

According to another embodiment, the cooling flavour shows at leastlimited fat solublity. Without wishing to be bound by any theory it isbelieved that the presence of at least part of the cooling flavour inthe dispersed fat phase contributes to the long lasting cooling/tinglingeffect of these products.

The amount of cooling flavour should be such that a product with apleasant cooling effect is obtained whereas preferably burning andbitterness are avoided. The amount of cooling flavour is from 0.001 to 1wt %, preferably the amount is from 0.01 to 0.1 wt %, more preferredfrom 0.01 to 0.06 wt %.

Most preferably N-substituted-p-menthane carboxamide is included in thefinal product in an amount of 0.005 to 0.1 wt %, more preferred from0.01 to 0.06 wt %.

The products according to the invention comprise a dispersed fat phase.It is essential that the products are water continuous and that the fatphase is dispersed. We have found that the effect of cooling/tingling isaccompanied by an undesired change in other sensory parameters in fatcontinuous products.

In the products according to the invention optionally a biopolymer ispresent.

The biopolymer is preferably selected from the group comprising gelatin,locust bean gum, guar gum, tara gum, amylopectin, methylcellulose,alginate or combinations thereof.

The concentration of biopolymer in food product according to theinvention is preferably from 0.01 to 3 wt %, more preferably from 0.5 to1.5 wt %. It will be appreciated that each individual biopolymer willhave its own optimal concentration which may depend on characteristicsof the food product such as the fat content, pH and salt content.

The protein is preferably selected from the group comprising milkprotein, soy protein, pea protein or combinations thereof. The use ofmilk protein as at least part of the protein is highly preferred becauseof the positive effect of milk protein on the taste and flavour of thefinal product.

Suitable sources of milk protein are for example selected from the groupcomprising milk, skimmed milk powder, butter milk powder, butter serumpowder, whey powder, whey protein concentrate, whey protein isolate,caseinate. The most preferred protein is protein originating from buttermilk because of its superb taste and flavour contribution.

The amount of protein is from 0.05 to 15 wt %, preferably from 2 to 10wt %, more preferred from 1 to 5 wt %.

The products according to the invention comprise from 5 to 40 wt % fat.Preferred products comprise 15 to 35 wt %, more preferred from 20 to 35wt % fat.

The fat can be any fat such as dairy fat, vegetable fat or a marine oil.Preferably the fat is dairy fat or vegetable fat or a combinationthereof. Preferred fats or fat blends show a quick melting behaviour.Preferred fats or fat blends therefore show a difference between solidcontent at 10° C. (N10) and solid content at 35° C. (N35) divided by 25((N10-N25)/25) of at least 1.5, preferably at least 2, more preferredfrom 2 to 6, most preferred from 2 to 4.

Preferably the solids content of the fat or fat blend that forms thedispersed phase is from 5 to 95% at 10° C., from 1 to 50% at 20° C. andfrom 0 to 10% at 35° C. More preferred the solids content is from 25 to75 at 10° C., from 7.5 to 35 at 20° C. and from 0 to 5 at 35° C. Evenmore preferred the solids content is from 60 to 75 at 10° C., from 10 to35 at 20° C. and from 0 to 5 at 35° C.

Even more preferred the same profile of solid fat is determined for theisolated fat phase of the product after it has been removed from theproduct. The method to determine solid fat content is disclosed in theexamples.

The above solid fat profile can be obtained by a variety of fats orcombination of fats in a fat blend. The fat is preferably selected fromthe group comprising coconut oil, palm oil, palm kernel oil, soybeanoil, rapeseed oil, sunflower oil, safflower oil, or fully or partiallyhardened fractions thereof. Optionally the fat is an interesterified fatblend. Most preferred the fat comprises at least hardened coconut oil.

Optionally the products according to the invention comprise anemulsifier. Preferably the amount of emulsifier is below 1.3 wt %, morepreferred below 1 wt %. Suitable emulsifiers are for examplemonoglycerides (saturated or unsaturated), diglycerides,phospospholipids such as lecithin.

Optionally, usual additives for emulsions such as salt, herbs, spices,flavours, colouring matter, preservatives and the like may be added,although it is believed that for obtaining a suitable underlayer none ofthese is needed.

Normally, for use as a spread at least some salt will be present. Theamount of salt may vary depending on the consumer preference in aspecific country, but an amount between 0.1 and 3 wt %, preferably 0.5to 1.5 wt % is generally recommended. The preferred salt is sodiumchloride.

The products have a pH of from about 3.7 to 5.5, preferably between 4.2and 5.5, more preferably between 4.4 and 5.2, and most preferred between4.6 and 5.0.

Acidification of the starting ingredients to this pH may be obtained byany suitable method such as microbial acidification or chemicalacidification for example using lactic acid, glucono deltalactone oranother acidifying agent. The pH can be further adjusted by the use of abase such as sodium hydroxide.

In a further aspect the invention relates to a process for preparing theproducts according to the invention. In general any suitable process canbe applied. We have found that it is preferred that the cooling flavouris added directly after acidification, preferably before furtherhomogenisation. Therefore in a further aspect the invention relates to aprocess for the preparation of a food product according to the inventioncomprising the steps of

-   a) preparation of an aqueous phase comprising protein and optionally    biopolymer-   b) mixing the aqueous phase with a fat phase at a temperature of a    about 40 to 70° C.-   c) heating the mixture obtained in step (b) for pasteurisation or    sterilisation-   d) homogenisation of the mixture of step (c) at a pressure of    between 100 and 400 bar, preferably at a temperature above the    melting temperature of the fat-   e) acidification to a pH from 4.2 to 5.5-   g) addition of cooling flavour-   h) homogenisation at a pressure of between 100 and 400 bar at a    temperature above the melting point of the fat.

The invention will now be illustrated by the following, non-limitingexamples.

EXAMPLES

General

Method to Determine Solid Fat Content

The solid fat content can be measured by a suitable analytical methodsuch as NMR. The method used is low resolution NMR with Bruker Minispecapparatus. Reference is made to the Bruker minispec application notes 4,5 and 6.

The percentage of solid fat determined by the low resolution NMRtechnique is defined as the ratio of the response obtained from thehydrogen nuclei in the solid phase and the response arising from all thehydrogen nuclei in the sample. The product of this ratio and one hundredis termed the low resolution NMR solids percent. No correction is madefor variations in the proton density between solid and liquid phase. TheNMR solids percent for a sample measured at t OC was given the symbolNt.

Suitable instruments adapted to determine the solids fat content are theBruker Minispecs p20i™, pc20™, pc120™, pc120s™, NMS120™ and MQ20™.

Stabilization and tempering procedure was as follows:

-   -   melt fat at 80° C.    -   5 minutes at 60° C.    -   60 minutes at 0° C.    -   30-35 minutes at each chosen measuring temperature.        Stevens Hardness

The firmness of the products is determined by measuring the forcerequired to penetrate a cylindrical probe in the product. The samplesare stored for 7 days at 5° C., and stored at 5, 10, 20, 25, or 35° C.for 5 hours before the firmness measurement; sample height 5 cm;cylindrical probe of 0.5 inch thickness; compression rate 2 mm/s;penetration depth 20 mm.

Composition

-   Example 1-4: according to the invention-   Comparative example C1: water continuous, no cooling flavour, a

Comparative example C2a,b/c3a,b: fat continuous, 0.04 wt % coolingflavour (C2/3A) and 0% cooling flavour (C2/3B). C2 products comprise 70%fat and c3 products comprise 40% fat. TABLE 1 Compositions in wt % ontotal product Ingredient 1 2 3 4 C1 C2** C3** Fat* 25 21.0 22 22 22 7040 Whey 1.75 1.75 1.75 1.75 1.75 powder concentrate (72% protein)Nutrilac QU7560 Skim milk 6.25 6.25 6.25 6.25 6.25 powder Locust 0.3 0.30.3 0.3 0.3 Bean Gum (LBG) Gelatin 0.7 0.7 0.7 0.7 0.7 250 bloom Salt0.3 0.3 0.3 0.3 0.3 0.3 0.3 Potassium 0.1 0.1 0.1 0.1 0.1 sorbate EDTA0.01 0.01 B- 0.005 0.005 0.03 0.03 0.03 0.1 0.15 carotene solution infat (1%) Lactic 0.48 0.48 0.48 0.48 0.48 Acid Menthol 0.04 0.04 0.040.06 0.04 0.04 flavour (095-00674 Givaudan) # Dairy 0.01 0.01 flavourcocktail Purity — 6 LFS Lecithin 0.1 — (Bolec ZT) Mono/ 0.2 —diglycerides (Hymono 8903) Demineralised Up to Up to Up to Up to Up toUp to Up to water 100% 100% 100% 100% 100% 100% 100%*Fat in example 1 is a palm kernel oil with a slip melting point of 38°C. Fat in example 2 is a coconut oil with a slip melting point of 31° C.The fat in examples 3 and 4 is a blend of coconut oil and palm kerneloil. The fat in the fat continuous sample is a standard margarine typefat bend comprising a hardstock and a liquid oil.#n-ethyl-5-methyl-2-(1 methylethyl)-cyclohexane carboxamide**c2a, respectively c3a refers to product with cooling flavour. C2b,respectively c3b refers to product without cooling flavourProcess

The following process was used for the preparation of the productsaccording to the invention:

Product Processing Example 1-4, c1

Water phase and fat phase ingredients except acids and cooling flavourwere mixed at about 60° C. The composition was pasteurized at 85° C. for10 minutes, and cooled down to 44° C. after which homogenisation at 200bar took place. To the homogenized composition lactic acid was added,until a pH of about 4.8 was reached. Acidification was followed byheating the mixture to 85° C. Cooling flavour was added. The obtainedproduct was homogenized at 300 bar, and subsequently heated to atemperature of 75° C. for filling the small containers. The product wascooled down to below 10° C. and stored at chill temperature (about 5°C.).

Product Processing

Fat continuous system, example c2,c3.

The ingredients for spread were mixed in premix tank at 60° C. Thepre-emulsion was processed through a votator line with the followingprocess steps and settings:

-   1. The pre-emulsion was pumped through a shear pump at 60° C.    Through put 4.5 kg/hour. Line pressure 10 bars for the 70% fat and 5    bars for the 40% fat spreads.-   2. A-unit scrape-surface heat exchanger run at 800 rpm inlet    temperature 55° C. and outlet temperature 25° C.-   3 A-unit scrape-surface heat exchanger run at 800 rpm inlet    temperature 25° C. and outlet temperature 15° C.-   4 A-unit scrape-surface heat exchanger run at 800 rpm inlet    temperature 15° C. and outlet temperature 10° C.-   5. The spread was further worked in pin stirrer, C-unit running at    200 rpm at 10° C. before filling.    Result

The products of example 1-4 could be applied on bread without tearingthe bread.

The products 1 and 2 were tasted by a consumer panel. The products wereindicated to leave a pleasant, creamy, fresh and cooling impression.

Comparative Examples/Example 1-4

A consumer panel compared the products of example 1 and 2 to standardproducts without the cooling flavour according to the invention. Thecomposition of this product was exactly the same as composition ofexample 1 and 2 but for the flavour component.

This comparative product was scored to only show a very lowcooling/tingling mouthfeel.

A trained QDA panel of 15 persons compared products of example 3, 4, c1and c2a,b, c3a,b. They scored the products on several taste and flavourattributes on a line scale from 0 to 100. The products were stored at10° C. before testing and each product was offered twice to the panelmembers.

The panel concluded that the fat continuous products c2a and c3a withcooling flavour showed a more fruity taste and odour than the sameproduct, c2b, respectively c3b, without cooling flavour. Besides thischange also the perception of salty taste was influenced by the additionof cooling flavour to the fat continuous product.

For the water continuous products of example 3 and 4 the panel concludedthat they showed an increasing mint, cooling and tingling effect, thehigher the amount of cooling flavour added. Compared to C1 (no coolingflavour) these products did not show a difference in the other taste andflavour attributes.

1. Spreadable food product comprising a dispersed oil phase and acontinuous aqueous phase said product comprising from 10 to 40 wt % fatand from 0.05 to 15 wt % protein, said food product having a pH valuefrom 3.7 to 5.5, characterised in that the food product comprises from0.001 to 1 wt % of a cooling flavour.
 2. Food product according to claim1 wherein the cooling flavour is selected from the group of menthol, Nsubstituted-p-menthane carboxamide, ketal,N,N-dimethyl2-ethylbutanamide, N,N-diethyl 2,2 dimethyl propanamide,2,3-p-menthanediol, 3-(1-menthoxy) propane-1,2-diol, cubebol, monomenthylsuccinate, menthyl glutarate, derivatives or combinationsthereof.
 3. Food product according to claim 1, wherein the coolingflavour is menthol, a derivative thereof, menthyl glutarate or Nsubstituted-p-menthane carboxamide.
 4. Food product according to claim 3wherein the amount of N-substituted-p-menthane carboxamide in the finalproduct is from 0.005 to 0.1 wt %.
 5. Food product according to claim 1wherein the food product comprises a biopolymer selected from the groupcomprising locust bean gum, gelatin, guar gum, tara gum, amylopectin,methylcellulose, alginate or combinations thereof.
 6. Food productaccording to claim 1 wherein the protein is selected from the groupcomprising milk protein, soy protein, pea protein or combinationsthereof.
 7. Food product according to claim 6 wherein the milk proteinoriginates from the group comprising milk, skimmed milk powder, buttermilk powder, butter serum powder, whey powder, whey protein concentrate,whey protein isolate, caseinate.
 8. Food product according to claim 1wherein the amount of fat is from 15 to 35 wt %, more preferred from 20to 35 wt %.
 9. Process for the preparation of a food product accordingto claim 1, said process comprising the steps of a) preparation of anaqueous phase comprising protein and optionally biopolymer b) mixing theaqueous phase with a fat phase at a temperature of a about 40 to 70° C.c) heating the mixture obtained in step (b) for pasteurisation orsterilisation d) homogenisation of the mixture of step (c) at a pressureof between 100 and 400 bar, preferably at a temperature above themelting temperature of the fat e) acidification to a pH from 4.2 to 5.5g) addition of cooling flavour h) homogenisation at a pressure ofbetween 100 and 400 bar at a temperature above the melting point of thefat.